Tasty

Apparently....it's all good!!!

The Big Harvest BBQ of 2011

Although it was a cloudy, kinda chilly November day, a ton of friends and family came out for the barbeque.  We were prepared for it though,  there were 3 propane heaters and 2 fires to gather together around and socialize.  Prayers were answered with some sunshine in the afternoon.

Timm, the boys, and my dad started prepping the whole hog about 1:00am.  This was our first one and it went faster and smoother than expected.  Chris was funny with the whole CSI investigation analysis bit during the process. 

The hog was injected with almost 2 gallons of a vinegar based blend of ingredients, a blend of spices was generously applied and then she was wrapped up in foil and placed in the pit for the next 8-10 hours to cook up to a delicious piece of heaven.

Chris helped get the firebox ready.

Scott stayed up to watch the pit (since he works a graveyard shift anyway).

Both pits were cruising right along all day with no issues.

This makes Timm one happy pitmaster.

 Scott and Chris were in charge of chicken...all 40 pounds of it.   

 

You gotta have ribs (18 racks of them) and brisket at the BBQ too.

Oh...I know you wanna know about the pig...

 It turned out to be a gorgeous color, well cooked, and oh so tasty piece of work that everyone couldn't get enough of.  Timm served it right off the pit and people were facinated by the whole process.

 The boys did an awesome job making sure the meat was cut, put into pans for serving and kept warm in the Cambro.  Tasty sides were also on the menu, including homemade baked beans, cole slaw, pasta salad, tuna salad, tater salad and more.

  Here are a few more pictures for you to enjoy. 

We would like to especially thank Shawn from Advanced Pro for sponsoring the whole hog for the this event and once again to Shawn, and Eric with Mold Sniffers Evironmental for sponsoring and attending the Myron Mixon BBQ class in Georgia with Timm in September.  You guys are awesome!  Thanks also goes out to my family...all the help and support you all help with is amazing.  We love you.  Thanks to all of the folks that came out for the afternoon, amazing large amounts of BBQ, spent time together laughing and enjoying each other's company.  We hope all of you enjoyed the take home boxes and we'll see you all in the spring.

Happy Halloween

Wishing all of you a Happy Halloween1

Harvest-Thyme BBQ

Are you coming?  If so please let us know by November 1.  We'd love to have you join us.

Pictures from Mesquite

A few pics to share from Smokin' in Mesquite. 

Smokin' in Mesquite

Another year of Smokin' in Mesquite BBW Championship is in the books.  No storms that brought rain, hail, or strong winds, no excessive heat warning, just calm, really warm...ok, hot weather this year.  This was our first time to compete here, we could've last year but writing the check for the entry fee was just too hard.  Yes, you have to put out money to get money, but we had that whole transmission thing happening last year too. 
Friday, we checked in, got the toy hauler set up with water and power.  Dad hauled the pit out for us.  Seriously, I think it made his day.  After all that, we had lunch at one of the Mexican restaurants before Dad and Nelson went home.  We met up with other BBQ teams to catch up on the latest.  Congrats to Little Miss BBQ...they're pregnant!  The 'Jack' draw was announced and several teams we know will be making the trek, including R&R, Rythym & Que, Smoked to the Bone, Whiskey Ranch and more.  I think there were 12-13 teams competing here that are going to the Jack.  We had dinner with Little Miss and Rod from R&R Friday night...it was a hoot.
I have to say, this was a very relaxed cook for us.  The pit was maintaining temperatures really well, there was no wind to contend with, it was really warm but tolerable, the meats were cooking right along.  We were really pleased with all the entries we turned in.  The chicken and ribs were incredible...not to brag, but they were really good.  The ribs probably could have cooked 15 minutes longer to tenderize a tiny bit more.  Pork tasted good, but presentation is still difficult.  Brisket was delicious.  Nelson and Chris ran turn-in boxes for us.
After turn-ins, clean up seems to be quick.  I try to clean all the way thru instead of having a huge mess at the end.  Thanks to Mom, Dad, Nelson and Chris for helping out.  We really apreciate it. 
Timm had a few co-workers stop by to show support.  We always appreciate our friends coming out to see us.  In fact, Ray and Dan stayed for the awards.
We got a 5th place chicken call....WooHoo!!!  Totally excited about that one.  Ribs tanked at 40th...at least we had a few teams behind us on that one.  They were really good too!!!  Seriously...I think we got a bad table of judges.  Pork received 28th, and brisket got a 22nd spot.  Overall, we ranked 26th...dang ribs. Congrats to Smoke on Wheels for Grand Champion and Rythym & Que for Reserve Grand Champion.   Little Miss BBQ took first in ribs...way to go!!!!!  We're so excited for you.
Oh, we finished 7th in the Nevada State Championship.  It's an accumulation of the two events held in Nevada.  Congrats to All Sauced Up for taking that one. 

Tommy VS Jen

Here is an article about Tommy and Jennifer Duncan, their BBQ teams and Jen coming back to defend last year's win at Smokin' in Mesquite.
http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/08/19/prweb8727452.DTL